Critical violations

Critical vs. noncritical restaurant violations
Oklahoman Published: August 19, 2012
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Critical violations

Critical restaurant inspection violations are those that are most likely to lead to food-borne illness and must be corrected within 10 business days:

• Controlling temperature, such as cooking meats to the right temperature to kill foodborne disease germs.

• Keeping food hot enough until it is served.

• Keeping food cold enough until it is served.

• Cooling food properly.

• Washing hands.

• Using utensils instead of bare hands on “ready to eat” food.

• Storing and serving food properly.

Noncritical violations

Noncritical violations are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness. These problems must be fixed within 90 days.

Source:

Oklahoma City-County Health Department



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